Recipe- Drunken Figs

Near the middle of the fig season, we begin to get a little overwhelmed by the sheer quantity of figs our two trees produce. In addition to jams, preserves, jellies, pies, dried, and frozen… we are now also… getting them drunk!

Figs in smooth bourbon with walnuts and lemon zest.

I’d like to say there’s something complicated about this recipe, but is it very, very, simple. First get an airtight jar or two… we like ball canning jars.

Second, wash and then dry off figs in the middle of ripeness, i.e. yellow with some green… not brown (which is best for pies, not this recipe).

Then cut the bottom with a paring knife in an “x” shape, and then take a walnut piece and place it into the center of the fig.

Then put the figs in the jar.

Cover with extra smooth brandy or cognac, we use Korbel’s extra smooth brandy from California.

Zest 1/2 a lemon and place the zest in the jar on top of the figs.

Close the jar and put in a dark, dry place for a few months.

Come back and enjoy!

We recommend you take the remaining brandy and heat it up on a sauce pan with an apple or pear jam (something without a strong flavor), which will then turn into a lovely syrup. You could use some simple syrup and a little starch to thicken to achieve the same result. Some folks like it with Cinnamon as well, but that’s up to you.

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